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Main Course

Pepper Peas

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1/2 cup Green peas
1 tsp Black pepper
1 nos Onion — cut into very small, thin pieces
2 nos Green chillies — sliced
1 nos Tomato — finely chopped
1/2 cup Coconut — grated
1 tsp Mustard seeds
1 tbsp Oil
Coriander leaves — chopped

Preparation

Step 1
Cook green peas with few black pepper and salt.
Step 2
Grind together the grated coconut and the pepper.
Step 3
Pour oil into a pan and heat it.
Step 4
Let the mustard seeds crackle and curry leaves and stir fry.
Step 5
Add tomato and stir.
Step 6
Add cooked peas and stir for 1 minute.
Step 7
Add coconut paste and stir for about 5 minutes.
Step 8
Add sliced onion and green chillies.
Step 9
Remove from fire and serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Pepper Peas

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1/2 cup Green peas
1 tsp Black pepper
1 nos Onion — cut into very small, thin pieces
2 nos Green chillies — sliced
1 nos Tomato — finely chopped
1/2 cup Coconut — grated
1 tsp Mustard seeds
1 tbsp Oil
Coriander leaves — chopped

Preparation

Step 1
Cook green peas with few black pepper and salt.
Step 2
Grind together the grated coconut and the pepper.
Step 3
Pour oil into a pan and heat it.
Step 4
Let the mustard seeds crackle and curry leaves and stir fry.
Step 5
Add tomato and stir.
Step 6
Add cooked peas and stir for 1 minute.
Step 7
Add coconut paste and stir for about 5 minutes.
Step 8
Add sliced onion and green chillies.
Step 9
Remove from fire and serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.